Preheat oven to 375 degrees.

In a small saucepan, combine 1/2 cup onion, corn, vinegar, sugar, and 1/4 cup water. Bring to a boil, reduce heat and simmer until most of the liquid is gone, about 10-15 minutes.

Toss cut tortillas with 1 1/2 teaspoons of olive oil, salt, and pepper. Coat a large baking sheet with pan spray. Arrange tortillas in a single layer on baking sheet. Bake, stirring once, for 12 minutes or until golden brown and crisp.

Heat remaining 1 1/2 teaspoons olive oil in large skillet over medium to medium-high heat. Add remaining 1/2 cup onion and all of the green pepper. Saute 4 minutes or until soft.

Add veggie burger to skillet. Cook until lightly browned, about 4 minutes. Reduce heat to low, add tomato paste, stir well, and cook an additional 2 minutes.

Layer veggie burger filling in bowls and add toppings: pickled corn and onions, shredded cheese, diced tomato, tortilla strips, mango, etc.